Chicken Marsala

Chicken Marsala PT30M https://img3.recipesrun.com/201907/2019/1106/d5/f/823202/300x200x90.jpg This chicken marsala recipe adds in dijon mustard & creamy mascarpone cheese. It’s a rich dish that's easy to prepare but totally impressive. 4 servings Ingredients: 12 oz. dried fettuccine 2 tbsp. chopped fresh Italian parsley for garnish 2 tbsp. Dijon mustard 8 oz. mascarpone cheese 1 cup dry Marsala wine 2 cloves garlic minced 1 pound cremini mushrooms sliced 1 onion chopped 2 tbsp. butter 2 tbsp. olive oil Salt and freshly ground black pepper 1 1/2 pounds boneless skinless chicken breasts cut into strips

01 Information

Grade easy
Serving 4 servings
Calorie 980 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- 12 oz. dried fettuccine
- 2 tbsp. chopped fresh Italian parsley for garnish
- 2 tbsp. Dijon mustard
- 8 oz. mascarpone cheese
- 1 cup dry Marsala wine
- 2 cloves garlic minced
- 1 pound cremini mushrooms sliced
- 1 onion chopped
- 2 tbsp. butter
- 2 tbsp. olive oil
- Salt and freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts cut into strips

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03 Method

Step 1

Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.
Step 2

To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate, about 12 minutes. Add the marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Season the sauce, to taste, with salt and pepper and stir in the parsley.
Step 3

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Serve the chicken and sauce over the prepared fettuccine and enjoy.

04 Author

Ellie

1078 Recipes

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